When
I am putting together new things to share with you, I find that a few
posts in a row will follow a theme usually dictated by the season's
current bounty. January was all about eating greens every which way and
this month seems to be about apricots, peaches, pale rose.... not the
edibles, but the colors.

Lately I've noticed that color
is coming into play in my kitchen in a big and unintended way: last post
I was dreaming of the warm glow of summer in the Corfu,
and now I find myself instinctively drawn to a palate of blushing Cara Cara oranges, deep purple radicchio, and magenta
shallots. And next week,
I've got a little kumquat treat to share with you... again those colors
are calling my name these days!

I've read of the
importance of eating foods of all colors, not just for aesthetic reasons
but for health. This instinct seems natural, so I think I'll just ride
this rose colored wave until my body takes me in the next direction.

Note:
this salad can be modified in many ways and this recipe is far from
rigid or exacting... If you cannot get your hands on Cara Caras, use
whatever navel oranges are at their peak at your market. And instead of
almonds, roasted hazelnuts would be great here. And if you don't want to
go to the effort of roasting the shallot, the salad will still be
good.

Trim
and peel shallots. Place peeled whole shallots in a small baking dish.
Drizzle on a tablespoon or so of olive oil, a tiny splash of balsamic,
and a sprinkle of salt. Using your hands, toss shallots to coat. Cover
baking dish with tinfoil and place in the hot oven. After about 35
minutes, you can remove the tin foil, and roast the shallots uncovered
for another 10 minutes.

Let the shallots cool to room
temp, chop them up, place them in a small bowl, and cover them with 2
tablespoons of balsamic vinegar. Let the shallots rest in the vinegar
while you prepare your salad.

Clean and trim radicchio,
making sure to discard any wilted exterior leaves. Remove core and chop
radicchio into long ribbons and divide the ribbons evenly between 4
salad plates.

Peel
and slice your Cara Cara oranges using the technique in the photos
below. (Cut a slice off of each end of the orange, then using a carving
knife, remove the peels in strips.) Slice the peeled Cara Caras and
remove any seeds you see. Layer the sliced Cara Caras onto the
radicchio.

Coarsely chop almonds and sprinkle them over the salads.

Add about 1/2 cup olive oil to your macerating shallots and whisk until you have a nice thick dressing. Add salt to taste.

30 comments:

I love Cara Caras. I also love subway tile, and think it makes such an easy-to-clean terrific backsplash:)

I've been very into honey tangerines in the past few weeks, I know what you mean about these food phases. I think the tangerines would be a little difficult to cut in this way, though, but luckily I think my small grocery store does carry Cara Caras. Tongue twister, that one.

Emma, you can't go wrong with the look of subway tile, but the grout is never fun to clean;)

Honey Tangerines? I don't think I've had those. But with a name like that, they must be good.

I am struggling with the Polaroid. Am very frustrated with the film. Impossible has not worked very well (or really at all) and I bought one pack of old film from ebay and it was shot. Am quite discouraged! Do you have wisdom to share?

Hmm. Well I know Impossible Project is supposed to be difficult, as in unpredictable. How is it frustrating? Are the images over-exposed? I've seen their various products for protecting the images for a very long time after they're ejected from the camera, and some sort of product to 'revitalize' the images. So I'm not sure on that angle. Do you have color or b+w?

You have clout. Take your concerns to the Impossible Project folks.... and then insist on lots of free film:)

Emma, I've tried both Black and White and Color. I got one semi-decent shot from each pack. Yes they are all over-exposed. It seems like such a pain to have to shield the images so completely right away. I find this to be super frustrating - especially when my "good" results weren't that great.

Having not purchased the film I can't really say, but I bet that's the issue. It is rather lame, you'd think they could stabilize the chemicals a bit better. Bummer... at the same time, I think the imperfections of that medium are what make it special, in a way.

I may *I hope I hope I hope* be getting a job in the near future, in which case I'll finally be able to afford to try out the film for myself. Maybe we can swap an image or two then:)

And I look forward to eventually swapping some Polaroids with you.... Maybe Impossible will get things worked out. That lack of stability is a real problem, especially when Polaroids are supposed to be fun and spontaneous!

I too get a roll with a certain item - I guess that might be called - passion. Your salad looks and sounds - fresh, inviting, tasty and simply divine. Sometimes the simpliest things are just the best. I am pinning your salad to make in the near future. Have a great week ahead!!

Funny, I was at the store looking for Cara Cara oranges for my tart because that is what the recipe called for...but then I got side tracked at the pile of blood oranges. I definitely cook by color, no question. I wonder if we as food bloggers share some sort of sensory characteristics in common. I know when I am at a french market, my senses are on overload and its written all over my face. My family looks at me with sympathy and tries to coax me along as I come to near tears peering at a table of artichokes. Can you imagine being in a large group of food bloggers at a meal?! It must be pretty hilarious!

Yummmmmmmmm. That second picture took my breath away! I tried your other two salads, the egg and arugula, and then yesterday the fennel and blood orange (I know that it wasn't exactly your salad, but you said it would be good with the oranges, and it was). I cant wait to make this one as well. Thank you for inspiration and beauty. It is wonderful.

Sarah,you are cracking me up. I am the same way at my local market ( which is always packed with seasonal abundance) - a kid in a candy store would be a good analogy for me. I really cannot imagine a huge group of us bloggers together - would be hilarious, I imagine:)

Anonymous, You are too kind. Thank you for the nice words... made my day!

Such stunning photographs Erin!!! I've read so much about these Cara Cara oranges but I'm pretty sure they aren't available here in Aussie? Completely off topic, but I'm having serious knife-lust, your chefs knife is BEAUTIFUL. Is that weird? Haha ;-)

Emma, thanks! Oh the Cara Cara's are really good - juicy and sweet, plus that rosy color is so nice. I bet they'll turn up in Aussie one of these days. You guys seem to be able to grow everything we can.

And my chef's knife is blushing at your compliment. A great friend gave me that beauty and a whole set of it's brethren. I smile every day when I use them.

Beautiful! We're big citrus eaters here and the Cara Cara's are right up there at the top of the list. Their juicy sweetness is the perfect counter to the radicchio, which is stunning by the way :)

Was at the Ojai farmers market on Sunday and I scooped up a bunch of Kishu mandarins and the most incredible grapefruit that doesn't really taste like a grapefruit. I see a citrus salad in my future...

As usual your pictures are just stunning. I know I should be looking at the food (and I am because its beautiful) but I can't help but notice your pretty pretty plates in the first picture.. love them!

I am so craving spring coloured food after a winter of roasted veggies and pumpkin desserts

Jennifer, Thanks! Keep your eyes out for the cara cara's. Aren't they beautiful? And their flavor is so nice.

Lori, I LOVE KISHUS! We haven't had any yet this year. I'll be down in SB ( near your neck of the woods!) this coming week and I am hoping to find some Kishus. And I'm curious about this grapefruit.... tell me more:)

Stephanie, You are too cute! Thanks for complimenting my plates. I too am still eating plenty of roast veggies and I'm finding the citrus to be a nice bright chance of pace.

Wow. This salad is beyond gorgeous. I love the radicchio with the cara caras and the almonds...and the roasted shallots! Holy geez. I really want to roast shallots now. I never have and need to. I'm using them in everything right now (versus yellow onions).

Thanks Adrianna! Aren't shallots the best? Once you're hooked, it's hard to ever go back to any of its onion cousins. When we were in Bali, they tossed crispy shallots onto everything and it was a dream. At any market there, you could buy bags of crispy shallots cooked in coconut oil. Dreamy!